Wednesday, May 30, 2012

chicken enchiladas

I found these enchiladas on Pinterest and decided the other day to make them on a special night and they were so good! I didn't change barely anything but I thought you had to know about them! They are really pretty easy to put together and come out in no-time! These are seriously delicious!

What you'll need

10 corn tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterrey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

3. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

4. Mix chicken and 1 cup cheese along with 2-3 tablespoons of the sauce in a separate floor. Place a small amount of mixture into a tortilla. Roll up and place in pan.

5. Pour sauce over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.